Following its participation at Alimentaria Foodtech Barcelona (6–8 October), Inox Meccanica is not slowing down and is preparing to return to the exhibition floor from 27 to 30 October at Cibustec Parma, an event that has seen exponential growth in recent years, establishing itself as one of the leading international showcases for food processing and its associated technologies. A stage that has attracted a growing number of exhibitors and industry professionals over the years, confirming itself as an unmissable event for anyone designing solutions for processing, transformation and packaging departments.
Under the lights of the Parma exhibition halls, all the leading players in the sector will gather this year, and among them Inox Meccanica will present some of its most recently developed technologies to the market, the result of an ongoing programme of research and innovation applied across its entire range of machinery for processing, stuffing, curing and packaging meat products.
For Inox Meccanica, an Italian company specialising in the design and manufacture of machinery for the meat processing industry, Cibustec has always been a strategic event: an opportunity to engage directly with dry-cured meat producers and technical operators from around the world, presenting the solutions developed over the course of the year as a preview.
Leading the line-up of machinery on display will be the PIC 99 B in its standard version, a stuffing machine dedicated to processing whole muscle cuts (ham, bresaola, loin, coppa, rump, pancetta), presented here in a top-tier configuration designed to maximise output and continuity throughout the stuffing cycle:
- an 800 mm mould, for high production capacity and faster processing cycles;
- an electric pusher, ensuring a uniform, constant push that preserves the integrity of the product’s muscle fibre;
- an upgraded clipping head, for precise, repeatable closures even at the most demanding production rates.
Alongside the PIC 99 B will be the Tumbler 3000 from the BT-S serie, a technological system dedicated to salting and vacuum massaging. This machine represents a further step forward in intelligent process management. Featuring an integrated refrigeration system, load cells for automatic monitoring of the loaded product’s weight, and the patented osmotic extraction hatch, this tumbler selectively expels excess liquid that has not been absorbed, improving the uniformity of the salting process. A machine designed for those seeking maximum flexibility, energy efficiency and full control over every stage of processing: defrosting, marinating and direct smoking can all be carried out within the same unit, in a single automated cycle.
No exhibition would be complete without Inox Meccanica’s TM200 V automatic tying machine, fitted with a completely redesigned tying head engineered for maximum flexibility. The machine can tie using either elastic string or traditional cord, and can be configured for continuous tying or single-knot operation depending on the product’s requirements. Everything can be programmed simply and intuitively via a touchscreen operator panel, making the machine adaptable to a wide range of dry-cured meat products and processes. The result is greater production efficiency, reduced operational impact and consistently impeccable product presentation.
Cibustec will also see the debut of the new version of the P800 N semi-automatic stuffing press, exhibited for the first time in its updated form. The redesign covers both the construction and functional aspects of the machine, while retaining the reliability and ease of use that have always set the P800 N apart in stuffing departments.
The true highlight of this edition, however, will be an absolute novelty: Inox Meccanica’s automatic peeling machine, unveiled to the general public for the first time. A machine designed to meet the increasingly constant demand for automation and production continuity in packaging departments, capable of integrating into fully automated production lines while reducing downtime, manual handling and the risk of contamination. A technology set to make waves and quickly become a benchmark for the entire dry-cured meat sector.
With this exhibition line-up, Inox Meccanica reaffirms its growth strategy, focused on applying technological innovation across the entire meat processing supply chain, from stuffing through to product packaging, strengthening its presence in international markets and reinforcing direct dialogue with operators, distributors and industry professionals. Following Barcelona, Cibustec Parma once again confirms itself as an important opportunity to experience Inox Meccanica’s technological evolution first-hand.
The company will be at stand E016, Hall 6, from 27 to 30 October in Parma: four days to explore the full exhibition line-up up close and meet directly with the company’s technical and commercial team.
